Iru Puzhi Kuzhambu (Twin Sour Kuzhambu)


  • Tamarind – a small lemon size
  • Curd – 1 cup
  • Sambar Powder – 1 tablespoon
  • Turmeric Powder – a pinch
  • Salt – 1 teaspoon or as per taste
  • Chow Chow – a small one

To grind:

  • Red chillies – 4 to 5
  • Urad dal – 1 tablespoons
  • Fenugreek – 1 teaspoon
  • Coconut gratings – 1/2 to 3/4 cup
  • For seasoning:
  • Oil – 1 teaspoon
  • Mustard – ½ teaspoon
  • Fenugreek – ½ teaspoon
  • Asafoetida powder – ½ teaspoon
  • Curry leaves – few

Iru Puzhi Kuzhambu, means kuzhambu containing two sour items. It is prepared with tamarind and sour curd. It is a mixture of Vathal Kuzhambu and Mor Kuzhambu.


  1. Soak tamarind in water and extract two cups of thick tamarind juice.
  2. In a kadai put one teaspoon of oil and fry Urad dhal, red chillies and fenugreek. Cool it and grind along with coconut to a fine paste.
  3. Remove skin from chow chow and cut it into 1” pieces. If the chow chow is too big, then use half of that. . We need 10 to 15 Nos of pieces only. Put it in a steamer and cook for five to ten minutes. Or put it in a microwave bowl, sprinkle little water and microwave it for three to five minutes. You can even cook it on open vessel. Just boil two cups of water and add the vegetable and cook it soft.
  4. Put the tamarind juice in a thick bottomed vessel. Add salt, sambar powder, turmeric powder and bring to boil. When it starts boiling, add the cooked vegetable. Stir well and close with lid. When it starts boiling well, reduce the heat and add the ground coconut paste mixed with one to one and half cup of water. Mix well and let it boil for few more minutes.
  5. Beat the curd well (or you can use thick buttermilk) and add it to the boiling kuzhambu. Stir well and when it starts boiling again, immediately remove from stove.
  6. Season it with mustard, fenugreek, asafetida and curry leaves.
  7. Tips: You can use any oil for this kuzhambu. However if you use coconut oil, it enhances the flavor of this Kuzhambu.
  8. Note: You can add any desired vegetable to this Kuzhambu. However, brinjal, ladies finger, white pumpkin, chow chow, banana stem are more suitable. If you use ladies finger, just fry the ladies finger cut into 1” length pieces and fry in a teaspoon of oil and then add to the tamarind water. Brinjal can be added strait away to the tamarind water. Pumpkin, chow chow or banana stem can be steam cooked for five to ten minutes and then added to the kuzhambu.


  1. Dear Kamalaji, I made this today for lunch and it turned out very good. Thank you…. Archana

  2. Thank you Archana.

  3. for this kuzhambu sambar powder is not necessary.coconut,redchilli & vendayam in malayalam we call it as uluva. fry this redchilli &vendayam grind this with coconut try this also
    thank u

  4. Ponnammal Balasubramanian


    I tried this morning and it came out
    very well. My children liked it and
    thank you for posting this.

  5. Dear Aunty

    I tried this recipe… It turned out well…. Loved it….
    Thanks for posting…

  6. I tried it last night and it came out so well. I have never mixed tamarind & curd together. the outcome was awesome. Thanks.

  7. What is chow chow?

  8. Can I use yogurt instead of sour curd? I’m cooking this for my boyfriend this weekend, I was wondering what else would this go well with?


    Hello ma’am,

    your recipes are extremely delicious . please post more Tamil nadu cuisine i love it . Thank you.

  10. I made this kuzhambu for lunch today. Tastes great. I had some leftover moru kuzhambu which I added. Used steamed colacassia. For the side dish tried your Ridge gourd kootu. Had a good lunch. Thanks.

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